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SCCF Farm to Table Dinner

A Benefit for the SCCF Native Landscapes & Garden Center Dine with us to celebrate the agricultural history of the Bailey Homestead Preserve! SCCF is hosting its first ever Farm to Table Dinner at the Homestead Pavilion on Friday, March 31 at 6:30 p.m. The four-course meal will highlight what’s in season at local farms and groves and in our Gulfcoast waters. Diners will also enjoy a signature cocktail, crafted with ingredients grown on the Bailey Homestead, as well as wine and beer chosen to complement the locally-sourced menu:

Hibiscus Royale Gulf Shrimp Ceviche with Fresh Shucked Corn, Sea Purslane and Key Lime Smoked King Mackerel with Sour Cherry Mustard Aromatic Steamed Beets with an Avocado Chickpea Creme Heirloom Tomato Salad a la Bailey Homestead Rosie’s Smoked Red Wattle Ham with Grilled Sanibel Clams over Heirloom Beans and Local Grilled Vegetables with an Aromatic Bone Broth Farm Fresh Bread SCCF Honey Pots de Creme with Strawberries and Candied Citrus

Menu Subject to Change Based on Availability of Ingredients - Vegetarian Option Available Guest chef for the evening will be Frances Kroner of Cincinnati. Chef Kroner’s credentials include working for James Beard award winner and Iron Chef Michael Symon and opening one of Cincinnati’s first “pop-up” dining experiences. She is currently the Executive Chef for the Sleepy Bee Cafes where she is known for her menus that promote local meat, dairy and produce with a creative edge. Thanks to SCCF Trustee Sandra Gross, Chef Kroner will bring her culinary talents to the islands, designing a dinner featuring the best of Southwest Florida.

The event is limited to 100 guests. The cost to attend is $175, of which $135 is a tax-deductible donation benefiting the SCCF Native Landscapes & Garden Center.

Learn more about SCCF Sanibel Captiva Conservation Foundation

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